Pudding recipes are generally very good to adapt because many of them only require one egg to bind, so using an egg replacer is a cinch. This one though is from the RPA's cookbook Friendly Food and is delicious.
I'm very sad to report however that I did not manage to get a photo of it served up showing the lovely gooey butterscotch sauce with some dairy-free vanilla icecream. You'll just have to imagine it, or better yet, get cooking!
Serves 4-6
dairy-free margarine for greasing
190g self-raising flour
1 teaspoon baking powder
80g soft brown sugar
160ml rice or soy milk
60g dairy-free margarine, melted and cooled
1 egg replacer
1 tbsp golden syrup
160g soft brown sugar (extra)
2 tbsp golden syrup (extra)
410ml boiling water
Preheat oven to 170 C. Lightly grease a 1.25 litre ovenproof dish with margarine.
Sift flour and baking powder into a large bowl. Add sugar. In a separate bowl, whisk the milk, margarine, egg replacer and golden syrup together. Pour into the flour mixture and whisk until a smooth batter forms. Pour into the prepared dish. Place dish on a baking tray.
Sprinkle the extra brown sugar over the batter. Combine the extra golden syrup and boiling water and carefully pour over the batter. Bake for 35-45 minutes, or until a skewer inserted halfway comes out clean.
Set pudding aside for 5-10 minutes to allow the sauce to thicken slightly before serving.
I recall that it was very tasty pudding indeed.
ReplyDeleteHi QB,
ReplyDeleteJust thought I'd leave you some feedback on your recipe which we've just finished enjoying.
darling wife: "delicious!"
4yo boy: "very good thanks"
2yo girl: "tastes like strawberries. mmmm-hmmm"
So simple to prepare - thanks for the straight forward instructions: my son had a great time helping out.
Keep those tasty recipes coming!
trevor_w.
made it with gluten free flour for my mother who has a gluten allergy and my husband who has a dairy and egg allergy and tasted great! so easy as well. Thanks
ReplyDelete